Kumaoni Raita
Veg
A distinctive raita made with cucumber or raw onion in beaten yoghurt, seasoned not with chaat masala but with mustard oil, green chillies, fresh coriander, and a pinch of roasted cumin — the use of mustard oil in the yoghurt is the Pahadi signature, giving the raita a pungent, clean kick absent from plains-style raitas.
Cuisines
Kumaoni
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 5 min
Total: 20 min
2-3 servings
Ingredients
| 1 cup | plain yogurt |
| 1 medium | cucumber |
| 1 small | onion |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 tablespoon | mustard oil |
| 1 tablespoon | fresh coriander leaves |
| — | salt to taste |
Instructions
- 1 Peel and grate the cucumber, then squeeze out excess water.
- 2 Finely chop the onion and fresh coriander leaves.
- 3 In a bowl, whisk the yogurt until smooth.
- 4 Add the grated cucumber, chopped onion, and salt to the yogurt and mix well.
- 5 Heat mustard oil in a small pan over medium heat.
- 6 Add mustard seeds and cumin seeds to the hot oil and let them splutter.
- 7 Add red chili powder, turmeric powder, and coriander powder to the pan and stir quickly.
- 8 Pour the tempered spices over the yogurt mixture and stir to combine.
- 9 Garnish with fresh coriander leaves before serving.
Tips
Ensure the cucumber is well-drained to prevent the raita from becoming too watery.